A soft, sweet-balsamic floral aroma reminiscent of cinnamon bark and hyacinth, with a warm powdery undertone. Less sharp than cinnamic aldehyde, with a rounded, slightly waxy character that leans toward oriental-floral territory.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 699.
Colorless slightly viscous liquid.
Insoluble in water, soluble in alcohol and oils.
Sweet and mild, fruity-balsamic, pleasantly floral odor of moderate tenacity.
This alcohol is used in flavor compositions for its pleasant sweet fruity note, applicable to almost any type of fruit composition. It is used mainly in Raspberry and Strawberry, but also in Peach and Plum. The taste in concentrations below 50 ppm is intensely sweet, fruity-jam-like, while at higher concentrations the floral theme seems to become dominating.
The author has no record of this material being used in perfume compositions, but it is very conceivable that it could be used in lipstick perfumes as a modifier to the Ionone-Methylcinnamate-Ethylmethylphenylglycidate theme, or in various Jasmin types as the fruity element with or without support from more conventional fruit odors.
The concentration normally used is about 2 to 20 ppm in the finished product. The flavor is substantially improved in presence of proper food acids.
1) from Methyl magnesium iodide plus Cinnamic aldehyde. 2) by catalytic reduction of Benzylidene acetone in presence Palladium-Ferrous sulfate and Zinc acetate.